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Meatless Monday: Cilantro edamame hummus

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.

12-ounces frozen shelled edamame

2 cloves garlic, minced

1/2 cup packed cilantro leaves

1/4 cup tahini

1 teaspoon salt

1/2 cup water

1/4 cup fresh lime juice

3 tablespoon extra-virgin olive oil

Place the edamame in a small pot and cover with salted water. Bring to a boil and cook for 5 minutes. Strain the edamame and transfer it to the bowl of a food processor. Add the garlic, cilantro, tahini, and salt. Blend until chopped, then pour the water, lime juice, and olive oil through the intake of the food processor. Puree until smooth, adding more water to reach a desired consistency, if necessary.